Slow Cooker Tomatillo Chicken

//Slow Cooker Tomatillo Chicken

Slow Cooker Tomatillo Chicken

I love to make one-dish meals. I can pack together a ton of healthy ingredients in no time at all (with very little cleanup). Then to be able to top it all off by allowing the meal to cook hands-off in the slow cooker – that’s hard to beat. The flavors in this one are unique. It hits all five taste receptors (sweet, sour, salty, bitter, and umami) in just one bite. It’s high in protein from the chicken and beans, and contains a variety of veggies we don’t too often see prepared together. I was excited about how well this one turned out* and I will definitely be adding it to my rotation. It makes a large batch and freezes well, so a small family could easily get two meals out of it.

Slow Cooker Tomatillo Chicken

  • 2 onions, one chunked and one diced, separated
  • 1 lb tomatillos, husked, rinsed well, and quartered
  • 4 garlic cloves, peeled and smashed
  • 1 serrano chile pepper, roughly chopped
  • 1 lime, juiced
  • 1 tablespoon cumin
  • 2 teaspoons oregano
  • 1 bunch cilantro, minced
  • 3 lbs boneless, skinless chicken thighs
  • 3 medium sweet potatoes, diced
  • 1 cup chicken bone broth (or stock)
  • 2 cans pinto beans, drained
  • 2-3 teaspoons salt or to taste
  • ½ teaspoon black pepper
  • 1 small red onion, diced (optional)
  • 1-2 avocados, sliced (optional)

Put the chunked onion, tomatillos, garlic cloves, serrano chile, lime juice, cumin, oregano, and ½ cup cilantro in a blender, add 3-4 tablespoons of water, and chop on pulse mode until combined into a salsa-like consistency.

Add remaining diced onion, chicken thighs, sweet potatoes, broth, and contents of blender to a large slow cooker. Stir well to combine. Cook on low for 7-8 hours or high for 4-5 hours or until chicken is cooked through and sweet potatoes are tender but not mushy. Shred chicken thighs and stir in pinto beans during the last half hour or so of cooking. Salt and pepper to taste.

Serve topped with remaining cilantro, diced red onion, and avocado slices.

*I adapted this recipe by combining a Green Chicken Chili recipe on Epicurious and a tomatillo salsa recipe from Allrecipes, and then adding a few ingredients of my own and adjusting to suit my tastes.

By | 2018-01-25T20:06:45+00:00 January 25th, 2018|Recipes|0 Comments

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